Easy Salisbury Steak And Mushroom Gravy - cooking recipe

Ingredients
    1 large egg
    1 tablespoon Worcestershire sauce, divided
    1 tablespoon Dijon mustard, divided (Grey Poupon style)
    kosher salt & freshly ground black pepper, to taste
    3/4 lb extra lean ground beef
    1/4 lb sweet Italian sausage, casings removed
    1/2 cup plain breadcrumbs
    1/2 small yellow onion, coarsely grated
    2 large garlic cloves, finely grated
    2 tablespoons vegetable oil
    2 tablespoons unsalted butter, divided
    3 cups beef broth
    1 tablespoon cornstarch
    8 ounces mushrooms, stemmed thinly sliced
Preparation
    In a large bowl, whisk the egg with 2 tsp Worcestershire sauce, 1 tsp mustard, 1/2 tsp salt and 1/4 tsp pepper. Add the beef, sausage, breadcrumbs, onion and garlic and mix until well combined. Shape into 4 oval patties about 1/2 inch thick.
    Heat the oil and 1 tbsp of the butter in a large skillet over medium-high heat until the butter stops foaming. Add the patties and cook, flipping once, until well browned and cooked through (about 10 minutes). Transfer to a plate and cover to keep warm. Wipe out the skillet.
    In a small bowl, stir 2 tbsp of the beef broth with the cornstarch.
    Melt the remaining 1 tbsp butter in the skillet over medium-high heat. Add the mushrooms and 1/2 tsp salt and cook, stirring occasionally, until the mushrooms are browned (5 minutes). Add the remaining beef broth, 1 tsp Worcestershire, and 2 tsp mustard. Stir the cornstarch mixture again and then whisk it into the skillet. Cook, whisking occasionally, until the mixture is slightly thickened (5-7 minutes). Season to taste with salt and pepper. Return the patties to the skillet to reheat.

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